Potato Bondas Recipe – Crispy Indian Potato Fritters with Spice

Last Updated on 4 months by Neha Deshmukh

Potato Bondas Recipe – Crispy Indian Potato Fritters with Spice

Hey everyone! If you’re anything like me, you absolutely love a good, crispy snack with a spicy kick. And let me tell you, these Potato Bondas are exactly that! I first made these for a little Janmashtami celebration at home, and they were a huge hit – gone in minutes! They’re fluffy on the inside, wonderfully crunchy on the outside, and packed with flavour. Trust me, once you try these, they’ll become a regular in your kitchen too.

Why You’ll Love This Recipe

These aren’t just any potato fritters. Potato Bondas are a classic Indian street food, and for good reason! They’re incredibly satisfying, relatively easy to make, and perfect for any occasion – from a quick evening snack to a festive gathering. Plus, who doesn’t love a good excuse to deep-fry something delicious?

Ingredients

Here’s what you’ll need to make these amazing Potato Bondas:

• 2 medium sized Potatoes
• 6 tbsp Gram flour (Besan)
• 2 tbsp Rice flour
• 1 Big onion, chopped
• 2 Green chilli, finely chopped
• 1 small piece Ginger, finely chopped
• 1/4 tsp Mustard seeds
• 1/2 tsp Urad dal (split black lentils)
• 1/2 tsp Chana dal (split chickpeas)
• 1/4 tsp Jeera (cumin seeds)
• Few Curry leaves
• 1 tsp Red chilli powder
• 1 big pinch Cooking soda
• 1 pinch Hing (Asafoetida)
• Few drops Lime juice
• Few Coriander leaves, chopped
• Oil for deep frying
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Hing (Asafoetida): Don’t skip this! It adds a unique, savoury flavour that really elevates the bondas. It can be a little strong, so a pinch goes a long way. You can find it at most Indian grocery stores, or online.
• The Dal Blend: The combination of urad dal and chana dal in the tempering creates a beautiful, nutty flavour base. It’s a classic South Indian technique that adds so much depth.
• Gram Flour to Rice Flour Ratio: This is key for that perfect crispiness! The rice flour helps prevent the bondas from becoming too dense. I’ve found 6 tbsp gram flour to 2 tbsp rice flour is the sweet spot.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re soft. Once cooled, peel and mash them well. Set aside.
2. Heat oil in a kadai (or deep frying pan) over medium heat. Add the mustard seeds. When they splutter, add the urad dal, chana dal, jeera, and curry leaves. Let them sizzle for a few seconds.
3. Add the chopped onions, green chillies, and ginger. Sauté until the onions turn translucent and beautifully golden.
4. Now, mix in the mashed potatoes, salt, and turmeric powder. Cook for a few minutes, stirring constantly, until the mixture thickens and comes together.
5. Take it off the heat and garnish with coriander leaves and a few drops of lime juice. Let it cool slightly.
6. While the potato mixture cools, prepare the batter. In a bowl, combine the gram flour, rice flour, red chilli powder, cooking soda, and hing. Add water gradually, mixing until you get a thick, ribbon-like consistency. It shouldn’t be too runny!
7. Heat oil for deep frying. Shape the potato mixture into small, round balls.
8. Dip each potato ball into the batter, making sure it’s evenly coated. Carefully drop them into the hot oil.
9. Fry until they’re golden brown and crispy all over.
10. Drain the bondas on tissue paper to remove excess oil. Serve hot!

Expert Tips

• Don’t overcrowd the kadai when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• Make sure the oil is hot enough before adding the bondas. If it’s not, they’ll absorb too much oil and become soggy.
• For extra flavour, you can add a pinch of garam masala to the potato mixture.

Variations

• My Family’s Secret: My aunt always adds a little bit of finely chopped coriander stems to the potato mixture – it adds a lovely freshness!
• Spicy Lovers: If you like things really spicy, add an extra green chilli or a pinch of cayenne pepper to the batter.
• Cheese Please!: A small cube of cheese in the centre of each potato ball before frying is a delicious addition.

Vegan Adaptation

Good news! This recipe is naturally vegan. Just double-check that your cooking oil is plant-based.

Gluten-Free Adaptation

To make these gluten-free, simply substitute the gram flour and rice flour with a gluten-free flour blend. A mix of potato starch and tapioca starch works well.

Spice Level Adjustment

• Mild: Reduce the amount of green chillies to 1 or omit them altogether. Use a milder chilli powder.
• Medium: Stick to the recipe as is!
• Hot: Add an extra green chilli and use a spicier chilli powder.

Festival Adaptations

These bondas are perfect for festivals! They’re a popular offering during Janmashtami and Ganesh Chaturthi. My grandmother always made a huge batch for both!

Serving Suggestions

Serve these hot and crispy with:

• Coconut chutney (a classic pairing!)
• Tomato sauce
• Mint-coriander chutney
• A cup of hot chai!

Storage Instructions

Leftover bondas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What is the best way to get the bondas extra crispy?

The key is the rice flour in the batter and frying in hot oil. Don’t overcrowd the pan, and make sure the oil is at the right temperature!

Can I make the potato mixture ahead of time?

Yes, you can! Prepare the potato mixture and store it in the refrigerator for up to a day. Just bring it to room temperature before shaping and frying.

What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

Can I bake these bondas instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (392°F). Place the batter-coated bondas on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What is the best chutney to serve with potato bondas?

Coconut chutney is the classic choice, but mint-coriander chutney or even a simple tomato sauce work beautifully too!